Watergate Vanilla-orange Cake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 each: Eggs,
3/4 cup: Vegetable oil,
1 cup: Mandarin oranges, drain and reserve juice
1 package: Yellow or white cake mix,
FROSTING
3 ounce: Instant vanilla pudding mix,
8 ounce: Frozen non-dairy topping,
20 ounce: Crushed pineapple, drained
GARNISH
1/2 cup: Coconut,
1/2 cup: Chopped nuts,
Directions:
Beat the eggs, oil and reserved juice of the oranges together. Add
cake mix and beat 3 minutes. Fold in oranges.
Grease two 9-inch layer cake pans or a 9-by-13-inch baking pan. Dust
with flour and bake according to package directions or until a
toothpick inserted in the center comes out clean. Cool.
FROSTING:
Mix together the pudding mix and thawed whipped topping. fold in
drained pineapple. Spread on cooled cake. Sprinkle with coconut and
chopped nuts.
Makes 12 to 15 servings
Source: Oregonian FoodDay; typos by Dorothy Flatman 1996
Source from luhu.jp
cake mix and beat 3 minutes. Fold in oranges.
Grease two 9-inch layer cake pans or a 9-by-13-inch baking pan. Dust
with flour and bake according to package directions or until a
toothpick inserted in the center comes out clean. Cool.
FROSTING:
Mix together the pudding mix and thawed whipped topping. fold in
drained pineapple. Spread on cooled cake. Sprinkle with coconut and
chopped nuts.
Makes 12 to 15 servings
Source: Oregonian FoodDay; typos by Dorothy Flatman 1996
Source from luhu.jp